Unit:
Κατεύθυνση Κλινικές Μελέτες: Σχεδιασμός και ΕκτέλεσηLibrary of the School of Health Sciences
Author:
Ourailidou Maria-Eleni
Supervisors info:
Θεοδώρα Ψαλτοπούλου, Αναπληρώτρια Καθηγήτρια, Ιατρική Σχολή, ΕΚΠΑ
Μαρία Γαβριατοπούλου, Επίκουρη Καθηγήτρια, Ιατρική Σχολή, ΕΚΠΑ
Θεόδωρος Ν. Σεργεντάνης, Ακαδηµαϊκός Υπότροφος, Ιατρική Σχολή, ΕΚΠΑ
Original Title:
Κατανάλωση ελαιολάδου και επίπτωση καρκίνου μαστού, ωοθηκών, ανώτερου αναπνευστικού συστήματος και πνεύμονα: συστηματική ανασκόπηση και μετα-ανάλυση
Translated title:
Olive oil intake and breast, ovarian, upper respiratory tract and lung cancer incidence: a systematic review and meta-analysis
Summary:
BACKGROUND: Various epidemiological studies have suggested that olive oil component could play a role in decreasing cancer risk. For the scope of the present thesis we conducted a systematic review and meta-analysis aiming at investigating the association between olive oil consumption and incidence of breast, ovarian, upper respiratory tract and lung cancer.
METHODS: A systematic search was conducted in PubMed, EMBASE and Google Scholar databases (end-of-search: May 10, 2020). Pooled relative risk (RR) and 95% confidence intervals (95% CIs) were estimated with random-effects (DerSimonian-Laird) models. Subgroup analyses, sensitivity analysis and meta-regression analysis were also performed.
RESULTS: 14 studies on breast cancer were included in the meta-analysis; 11 were case-control (6,008 cases and 7,970 controls) and three were cohort studies (10,313 incident cases in a total cohort of 347,248 subjects). Highest olive oil consumption was associated with 33% lower likelihood of developing breast cancer (RR=0.67, 95%CI: 0.52-0.86). Significant effects spanned both Mediterranean and non-Mediterranean participants, studies presenting a multivariate and a univariate analysis and all subgroups by study quality. Concerning the upper respiratory tract, pooled analysis of 6 case-control studies (3,525 cases and 5,641 controls) showed a cancer risk reduction of 26% (RR=0.74, 95%CI: 0.60-0.91). At the sensitivity analysis excluding the study whose cases were admixed with esophageal cancer cases, the pooled estimate remained significant (RR=0.69, 95%CI: 0.49-0.98).
CONCLUSIONS: Olive oil consumption seems to exert favorable actions in terms of breast and upper respiratory tract cancer prevention. Additional prospective cohort studies, as well as large randomized trials, seem desirable.
Main subject category:
Health Sciences
Keywords:
Olive oil, Cancer, Meta-analysis, Nutrition, Mediterranean diet
Number of references:
107
